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Homemade Whole Wheat Zucchini Pancakes recipe photo

Whole Wheat Zucchini Pancakes

These Whole Wheat Zucchini Pancakes are light, fluffy, and packed with nutrients! A delicious twist on a breakfast classic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 1/4 cups white whole wheat flour lighter than regular whole wheat flour
  • 2 teaspoons baking powder helps pancakes rise
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt enhances flavor
  • 3/4 teaspoon cinnamon adds warm spice
  • 1/4 teaspoon ground nutmeg adds depth
  • 2 tablespoons brown sugar imparts subtle sweetness
  • 1 tablespoon granulated sugar balances sweetness
  • 2 cups buttermilk at room temperature
  • 4 tablespoons unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cup grated zucchini adds moisture
  • Maple syrup and butter for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Grater
  • Measuring cups and spoons
  • Non-stick Skillet or Griddle
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Zucchini - Start by grating the zucchini. Squeeze out excess moisture if watery.
  2. Step 2: Combine Dry Ingredients - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar until well combined.
  3. Step 3: Mix Wet Ingredients - In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Step 4: Combine Wet and Dry Ingredients - Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Step 5: Fold in the Zucchini - Gently fold in the grated zucchini until evenly distributed.
  6. Step 6: Heat the Pan - Preheat a non-stick skillet or griddle over medium heat, lightly greased.
  7. Step 7: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form, about 3-4 minutes, then flip and cook until golden brown.
  8. Step 8: Serve and Enjoy - Serve warm, topped with butter and maple syrup.

Notes

  • Use freshly grated zucchini for best results.
  • Adjust spices to your taste preferences.
  • Let the batter sit for 5 minutes for thicker pancakes.